"Creamy" Spinach Curry

By á-48308

Ingredients

• 2 tablespoons safflower oil
• 1 large onion, chopped
• 4 garlic cloves, sliced
• 1 1/2 teaspoons garam masala
• 14 1/2 ounces vegetable broth
• 6 bunches flat-leaf spinach (about 3 pounds), trimmed, washed, and chopped
• Coarse salt and ground pepper
• 1/2 cup whole-milk Greek yogurt
• Cooked brown rice, for serving
• drained and cut into small cubes
• 1 package (12 1/2 ounces) extra-firm tofu

Preparation

Step 1

Step 1

In a Dutch oven or large pot, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender, 5 to 7 minutes. Add garam masala; cook, stirring, until fragrant, about 1 minute.
Step 2

Add broth; bring to a boil. In batches, fill skillet with spinach; cook until wilted, adding more spinach as room becomes available, 2 to 3 minutes; season generously with salt and pepper.
Step 3

Reduce heat to medium-low; simmer spinach until soft and liquid is mostly evaporated, about 30 minutes. Remove from heat and gently stir in tofu and yogurt; serve over rice.